Tandoori Style Lamb Chops Tandoori Style Lamb Chops
Prep 10 minutes
Total 30 minutes
US | Metric

Tandoori Style Lamb Chops

Serve with some salad and yogurt or with ‘Killer’ & ‘George’ Chutneys and ‘Onion Quickle'.

  • 2 tbsps Refined Sunflower Oil or Extra Virgin Olive oil
  • 20 g ginger, peeled, grated
  • 4 Cloves of Garlic, peeled, grated
  • 1 tsp whole cumin seeds
  • 3 tsps Kashmiri chilli powder/ Smoked Paprika
  • 3 tsps THE SPICE ANGEL- Garam Masala
  • 2 tsps Coriander Powder
  • 1 tbsp Lemon juice
  • 1 tsp zest of a lemon
  • salt, to taste
  • 12 Lamb cutlets, fat slightly trimmed
  1. In a large mixing bowl, mix all the ingredients (except the lamb cutlets), creating a marinade
  2. Add the Lamb cutlets into the bowl and coat them well with the marinade
  3. Refrigerate for an hour (Or more) to allow marination 
  4. Prepare a BBQ or place a Grill pan on the stove
  5. Cook the chops on the BBQ or the grill pan for 2 minutes on each side. Remove from the heat and place them back into the marination bowl
  6. Rest the chops in the bowl for about 2 -3 minutes then toss the chops to coat in the juices in the bowl.
  7. Return the chops to the heat and cook for a further 1-2 minutes on each side or until cooked to your liking. Turn the chops on their side edge to crisp . Remove from the heat and set aside.
  8. Serve with some Toasted Sour dough, Yogurt and a fresh salad OR with ‘Killer’ and ‘George’ Chutneys and the ‘Onion Quickle’